Although best known for its red/purple root called beetroot or garden beet, there are other cultivated varieties prized for their leaves. These populaer vegetables include chard and spinach beet. Another important beet variety is known as the sugar beet which is used to make table sugar.

Scientific Binomial Name: Beta vulgaris

SELECTION INFORMATION

Usage

Boiled, pickled or in salads. Can be added to soups, baked or fried. Beet tops can be used like spinach.

Selection

Good quality beets will be relatively smooth, firm and small-sized. Bulk beets should be firm and not too dark-colored.

with greens still attached to the root assures the freshest product possible. Fresh beet greens should have bright green leaves with red veins running through them.

Avoid

Avoid beets that are dark red to the point of almost being black or soft globes with rough pock-marked skin.

Other signs to avoid are leaves that are limp and wilted looking or dark green with spots of yellow or slime.

Storage

Always store lettuce, cabbage, etc in the refrigerator.

To prolong storage life, cut the stem end and soak in warm water for 2-3 minutes before storing in your refrigerator.

Ripening

In general, vegetables will not ripen further after harvest.

Nutritional Information

Beets are very low in Saturated Fat and Cholesterol. They're also a good source of Vitamin C, Iron and Magnesium, and a very good source of Dietary Fiber, Folate, Potassium and Manganese.

Tips & Trivia

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